Skip to content

Menu

Kiowa Foodie

Food & Recipes | Native american & southern inspired cuisine | OKIE Life

About
Instagram
Shop
Cookbooks

My account

Login

Username or email address *

Password *

Remember me

Lost your password?

Newsletter

Email Address

Leave this field empty if you're human:

Tags

bake bread baker baking biscuits bison blue corn crust blue corn pizza crust bread recipes breakfast brunch comfort food cookie cookie recipes corn easy bread grits honey butter bread indigenous indigenous inspired kiowafoodie local food macaron mexican food native native american Native American cookies Native American desserts Native American recipes no-knead bread oklahoma pasta pizza crust pizza dough quick bread recipe recipes rustic bread rustic loaf southern cooking squash sugar cookie sugar cookies sumac sumac cookies yeast bread recipes

Search for:

Follow @KIOWAFOODIE

Iconic southern cuisine would be incomplete withou

Iconic southern cuisine would be incomplete without the classic tomato pie — juicy layers of garden-fresh heirloom tomatoes baked in a buttery crust. And while the full-on version of this dish is absolutely worth the hours of effort it takes to make properly, this simplified galette is a less fussy interpretation that tastes comparably divine and is beautiful to boot.

Make use of your finest tomatoes for this dish, and don’t skip the homemade buttermilk crust.

Buttermilk Galette Crust:

1 1/2 cups White Lily self-rising flour
1 stick of cold cubed butter
1/2 tsp fine sea salt
5-10 Tbsp cold buttermilk (8)

Make your dough in a food processor, mixing dry ingredients first, then butter, and milk last.

Gently knead a few times to bring the dough together in a disc. Then, wrap in plastic and refrigerate for at least an hour.

This makes one large galette, or two medium sized galettes. Brush your crust edges with an egg wash and sprinkle with black pepper before baking.

Jammy Tomatoes:

In a sauce pot, bring a large package of cherry tomatoes and sliced garlic to a simmer and reduce. Add herbs, vinegar or wine and season to taste. When the mixture thickens to your satisfaction, remove it and stir in a pat of butter. Add salt if needed and set aside.

Heirloom Slices and Bacon:

Slice large heirloom tomatoes. Add them to a large bowl or pan, and sprinkle them with salt to draw out water. Leave for at least 30 minutes. Pat them dry and set aside. While you wait, slice and cook 4-6 slices of bacon.

Assembly:

Roll out your dough into a round or square shape. Don’t fill to the edges. Save room to fold over the dough. Lightly spread Mayo, add tomato mix, then add heirloom slices on top and sprinkle with bacon. Fold over the dough edges and brush with your egg wash. Don’t worry if it’s not perfect.

Bake at 400 until until the crust is a dark golden brown.

Enjoy!

#tomatoes🍅 #tomatopie #mysouthernliving #southernfoodie #galette #recipesharing #okie

Greek dolmades and the Persian dolmeh are the insp

Greek dolmades and the Persian dolmeh are the inspiration for my favorite meal this week—collard greens stuffed with a filling of sautéed shallots, sweet peppers, scallions, ground turkey, and quinoa. I'm adding tartness in this recipe with sherry vinegar instead of dill or lemon. Grab the details below and don't skip the clove and cinnamon seasoning or tomato paste. It makes the dish. Serve your southern dolmas with fresh mint from the garden for a little curbside appeal ;)

Tip: Prep your greens and filling the night before for easy assembly.

Ingredients:

(Serves two)

1 bunch of collard greens blanched in salty water for 10-15 minutes, rough end of the stem removed

Filling:

1/2 cup of cooked quinoa
1/4 Sherry vinegar
1 cup of ground turkey, cooked
Sautéed shallot, peppers, scallions
Salt and pepper to taste
@nourishedrootsspiceco Moroccan seasoning or a mix of cumin, paprika, cinnamon, and clove

Mix your filling well and season for taste. Add a large dollop in the center of your collard green leaf, tuck in the ends, and roll it into a cigar. When you're done, add 1 1/2 cups of water mixed with salt and tomato paste to a small pot. Place your green inside close together. Bring to a boil, and reduce heat. Add a heavy plate on top of your collard greens and cover the pot. Simmer, adding more seasoning and vinegar as needed. Remove when the leaves are extremely tender.

#recipewriter #stuffedcollardgreens #okcblogger #collardgreens #whatsforlunch #recipeshare #okc #foodblogeats #kiowafoodie #southernfoodie #okceats

A fun twist on a classic—this curry and mint roa

A fun twist on a classic—this curry and mint roasted potato salad is unexpected but full of flavor. Serve it at your next potluck, cookout, or a cozy backyard date night this summer.

Curry Mint Roasted Potato Salad

(Serves two)

1 24 oz bag of organic medley bite-size potatoes
6-10 Tbsp of mayo
1 1/2 tsp of curry powder
1 to 2 tsp of lime juice
A few pinches of sea salt to taste
2 Tbsp of fresh mint, chopped

Toss potatoes with olive oil and salt. Roast them until they are fork-tender. Give them a rough mash, leaving some larger chunks of potatoes. Combine mayo, curry, and lime. Gently combine both and season for taste with salt. Add more mayo if you prefer a creamier texture. Adjust the curry and lime to suit your preference. Add fresh chopped mint before serving and gently combine. The mint will lose its bright color if you refrigerate your salad overnight. Serve this salad warm or chilled, garnished with more fresh mint.

#potatosalad #picnicfood #summerrecipes #easyrecipesathome #cookoutfood #okcblogger #kiowafoodie #foodblogeats #eatbeautifully #okc #recipeshare #recipeoftheday #whatscooking

10 minutes of prep. A little patience. The payoff

10 minutes of prep. A little patience. The payoff for my summer lime and cilantro roast is so very worth it. Bright notes from tangy lime and leafy cilantro steeped during braising add life to what you might think of as a predictable winter dish from your grandmother's recipe book. But you would be wrong. Roast can be reinvented endlessly with a little imagination.

This summer version borrows inspiration from my beloved barbacoa street tacos from the La 29 district of OKC, channeling the texture of buttery-soft braised meat, followed in each bite with a hit of lime and fresh cilantro.

You will only need four ingredients to prepare this dish. Make it ahead of time and serve it for dinner the next evening. The flavors will only deepen and intensify.

Cilantro and Lime Roast:

1 average-sized chuck roast (cubed and seared)
1 cup of hot water mixed with 1 Tbsp beef Better Than Bullion or enough beef stock to cover the roast
1 bunch of cilantro (reserve sprigs for serving)
1/3 to 1/2 cup of lime juice depending on your preference

Sear your roast. Dredge in flour first or sear dry on all sides. Add meat, stock, and cilantro to a dutch oven. Tie your cilantro in a bunch to fish out later or strain the liquid after the roast is cooked. Cover and cook in a preheated oven at 300 degrees for 2 1/2 to 3 hours until the meat is fall-apart tender. Rest for 15 minutes and remove meat and shred. Strain the liquid and season for taste. Pour the jus over your roast with a squeeze of lime and garnish with fresh cilantro. Pair this dish with a side of fresh roasted corn.

#roast #whatsforsupper #easyrecipesathome #okcblogger #kiowafoodie #recipewriter #dinnerfortwo #cookingwithpassion

Not a southern biscuit. Nope. This is my latest ex

Not a southern biscuit. Nope. This is my latest experiment… yeasted rye & caraway biscuits brushed with butter and garnished with a pinch of flaky sea salt.

This “biscwich” or “bando” (like sando, only for a biscuit) is filled with prosciutto, brown mustard, basil, goat cheese, and a light schmear of ricotta.

*Check my stories for the updated version of the biscuits I posted today.

I think you will definitely see these biscuits at the farmers market later this month. Rye fans, stop by my @lovechildbiscuits booth at Scissortail on the 28th and pick up a fresh baked batch.

#biscuits #ryebiscuits #foodstylish #scratchmade #okcblogger #okceats #madebyanativewoman #homebakedwithlove #whatsforlunch

Pesto isn't an exact science. A recipe is more of

Pesto isn't an exact science. A recipe is more of a blueprint. You are the maestro of your green jar. Make it your own with summer greens you have on hand, an addition of nuts (or without), a good Parmesan, a quality olive oil, a little acid from citrus or vinegar, and a healthy pinch of sea salt.

It's absolutely the one thing you should keep in your refrigerator during the summer because it will add bright flavor to dishes and it's so versatile that it will never go to waste. Slather pesto on toast or inside of sandwiches. Add it to pasta, dips, or zhuzh up stuffed mushrooms and creamy salads with it. Drop a dollop of pesto in summer soups, coat baked fish and chicken, or make sauces and dressing with it.

Summer Pesto

(You’ll need a mini food processor, or you can do this with a mortar and pestle)

- 2 cups of leafy fresh greens roughly chopped (I like a mix of parsley, basil, and occasionally cilantro. I’ve used spinach in pinch, and it was delicious)
- 1/4 cup olive oil
- 2-3 tablespoons white wine vinegar, lemon juice, or lime juice
- 2 to 3 peeled cloves of garlic (use less if you’re not a fan)
- 1/4 to 1/2 cup of shredded Parmesan cheese
- A few generous pinches of good sea salt, more as needed

Add more greens or liquid as needed until you get the consistency you prefer. Taste for seasoning and serve immediately or store in your fridge to use later. If you blanch your greens first, your pesto will maintain its bright coloring. You can even make big batches and store your pesto in the freezer for a taste of summer during the winter.

#pestorecipe #pestolovers #condiments #loveofcooking #summerfoods #okcblogger #eatgreens #tasteofsummer #homecooks #okc #feedyoureyes #summerliving

A homemade berry compote on a thick slice of warm

A homemade berry compote on a thick slice of warm toast. It’s absolutely simple and sort of wonderfully decadent. Next to fresh pesto, berry compotes (or sauces) are my favorite summer staple. They are versatile, simple to make, and work in sweet and savory dishes. Keep them in mind as you visit farmers markets and harvest your backyard goodies over the next few months. Just add a little sugar, acid, and heat. Then, enjoy the sweet taste of summer.

Hey, good lookin’, whatcha got cookin’? Don’

Hey, good lookin’, whatcha got cookin’? Don’t worry. You won’t even need to turn on the stove for this beautiful meal. Quickly toss together my orange sriracha chilled shrimp salad with red cabbage microgreens for a fuss-free lunch or light dinner this week. Substitute lime or lemon if you don’t have oranges.

Orange Sriracha Shrimp

1 to 2 Servings

2-3 cups of medium-sized cooked shrimp (just buy a bag of the pre-cooked shrimp). Make sure your shrimp is deveined, rinsed, patted dry with a paper towel.

1 1/2 Tbsp Mayo
1 1/2 Tbsp sriracha
Juice and zest from a 1/2 an orange
Pinch of sea salt, more as needed
1/2 tsp red wine or sherry vinegar
1/3 cup of red cabbage microgreens from @littlebitsofgreen

Mix wet ingredients, add chilled shrimp and toss to coat shrimp. Add microgreens and gently combine. Garnish with more greens and serve.

#shrimpsalad #saladsofinstagram #greenmeal #sundayfoodprep #whatsforlunchtoday #easymealsforbusypeople #lookatmeedibleokc #okcblogger #oklahomafoodblogger #recipedeveloper #food52 #eatokc #microgreens

My scratch-made Native American inspired blue corn

My scratch-made Native American inspired blue corn scones feature tribally grown blue cornmeal from @tribetotable and raw, unfiltered honey. You can only get them at the @farmersmarketatscissortailpark in OKC this Saturday from 9am until they sell out. Stop by my booth to pick up a batch. Each purchase comes with complimentary tea bags so you can enjoy your tea time properly.

I’ll also be bringing my decadent truffle butter biscuits. I think these fluffy, buttery hulks may be the boujiest biscuits in OKC. If you are a truffle fan, these are for you.

***All of my biscuits and scones are made with premium flour from @whitelily and European butter, and they are all made entirely by hand. I accept Venmo & PayPal.***

#bluecorn #nativeamericanfood #indigenousfood #kiowa #kiowafoodie #okcbakery #femaleownedbusiness #nativeamericanowned #supportlocalokc #okceats #oklahomacity #okcblogger #oklahomafood #scones

Proudly powered by WordPress | Theme: Julia Lite by Pixelgrade

Menu

© Copyright 2021 THE KIOWA FOODIE | kiowafoodie@gmail.com

Pinterest | Instagram